Almond Butter Cookies with Chocolate Chips and Pecans

Almond Butter Chocolate Chip Pecan Cookies put a nutty spin on the classic chocolate chip cookie, using almond butter for a pleasant nutty flavor. This small-batch recipe makes six large cookies that are soft and chewy in the middle, with a light, crisp, golden brown edge. They are packed with semi-sweet chocolate chips and chopped pecans. For a little salt to balance all that sweetness, sprinkle on some sea salt flakes!

Why You Will Love This Recipe

• Soft and chewy inside with a crisp outside.
• A simple cookie recipe with no fuss.
• No need to chill the cookie dough.
• Takes 15 minutes or less to prep.
• Full of chocolate chips and chopped pecans.
• A small batch that makes six large chocolate chip cookies.
• Tastes especially good while still warm.
• A fun treat to bake for the family or a new neighbor.

These almond butter chocolate chip pecan cookies are truly easy to make, and anyone can enjoy them! If you love this recipe, be sure to check out my Super Soft Molasses Cookies, Classic Peanut Butter Blossoms, and Double Chocolate Salted Caramel Cookies!

How to Freeze Cookie Dough

Freezing this almond butter chocolate chip pecan cookie dough is simple and saves time later. You will need a cookie scoop, a baking sheet, a freezer bag, and a permanent marker.

These same steps also work for my other cookie recipes.

1. Make the cookie dough.
2. Use a cookie scoop, your hands, or both to shape the dough into six balls, then set them on a baking sheet.
3. Freeze the dough balls until they are firm (1-2 hours).
4. Arrange them side by side in the freezer bag. Before sealing, press out as much air as you can. If you use a vacuum sealer, it removes the air for you.
5. Label the bag with the cookie dough name and an expiration date (3 months from the day it was made).
6. Bake whenever you are ready to eat! Do not let the dough come to room temperature first. Just add a few minutes to the recommended baking time.

Instead of a freezer bag, you can use a food vacuum sealing system such as FoodSaver. I am a big fan of mine! Keep in mind that you will also need vacuum-sealed bags.

I suggest freezing the dough in smaller balls.

Substitutions

Almond Butter Substitutions. I have not tried this recipe with any other nut butter, but peanut butter, cashew butter, or sunflower butter can take the place of almond butter at a 1:1 ratio.

Pecan Substitutions. If you are not a fan of pecans, use walnuts, almonds, or macadamia nuts instead. You can also leave out the pecans and add more chocolate chips!

Semi-Sweet Chocolate Chip Substitutions. I only tested this with semi-sweet chocolate chips, but milk chocolate chips work as a swap. Chopped dark chocolate works too. Use the same amount that the recipe lists.

Recipe FAQs

I suggest a creamy, no-stir almond butter. If you prefer a slightly crunchier cookie, the crunchy kind works too. A jar that needs stirring is also fine, as long as you stir it well before adding it to the other ingredients.

For a larger almond butter chocolate chip pecan cookie, like the ones shown here, use a 3 1/2 tablespoon cookie scoop. The scoop I used is size #16 from Solula, and it gives a cookie about 4 to 4 1/2 inches across.

For a smaller almond butter chocolate chip cookie, use a medium 1 1/2 tablespoon scoop. Also trim a few minutes off the baking time.

If you tried this Almond Butter Chocolate Chip Pecan Cookie Recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!